Plant-Based Bean Burrito Bowl
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Plant-Based Bean Burrito Bowl

Plant-Based Bean Burrito Bowl

with Charred Corn Salsa, Cheese & Pickled Onion

Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce, and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy, cheezy deliciousness.

Tags:
Veggie
Climate Superstar
Allergens:
Soy
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1 tin

sweetcorn

1 bag

baby spinach leaves

1

tomato

1

red onion

1 packet

tomato paste

1

carrot

½ packet

mild chipotle sauce

(Contains Soy;)

1 packet

red kidney beans

1 sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tbs

white wine vinegar

20 g

plant-based butter (for the sauce)

½ tsp

brown sugar

⅓ cup

water (for the beans)

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Nutritional Values

Energy (kJ)2723 kJ
Fat16.3 g
of which saturates6.5 g
Carbohydrate99.2 g
of which sugars21.5 g
Protein23.5 g
Sodium1142 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt and bring to the boil. Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. Thinly slice red onion.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3
3

• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • To the bowl with the charred corn, add spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.

5
5

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), the brown sugar and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season, then sprinkle evenly with Cheddar cheese. Cover with a lid or foil until cheese is slightly melted, 2-3 minutes.

6
6

• Divide garlic rice between bowls. Top with beans. • Serve with charred corn salsa. • Top with pickled onion to serve. Enjoy!